Savor the Sizzle: Pan-Seared Bacon-Wrapped Filet Mignon

How to Cook Bacon-Wrapped Filet Mignon in a Pan: A Culinary Symphony

Introduction:

Embark on a gastronomic journey as we delve into the art of cooking bacon-wrapped filet mignon in a pan. This classic dish tantalizes taste buds with its succulent filet mignon, embraced by crispy bacon, and infused with a symphony of flavors. Whether you're a seasoned chef or a culinary novice, this step-by-step guide will equip you with the knowledge and techniques to create this restaurant-quality dish in the comfort of your own kitchen. So, gather your ingredients, fire up the stove, and let's unravel the secrets of this culinary masterpiece.

Step 1: Selecting the Perfect Filet Mignon

Transition: As the foundation of this dish, choosing the right filet mignon is paramount.

Body: Opt for a thick-cut, center-cut filet mignon steak, approximately 1 to 1.5 inches thick. Ensure that it's evenly trimmed of any excess fat, leaving a clean and uniform cut. Look for a vibrant red color and a slight marbling throughout the meat, indicating good quality and tenderness.

Step 2: Preparing the Bacon Wrap

Transition: The bacon wrap adds an irresistible smoky and crispy element to the dish.

Body: Select thin-sliced bacon, preferably hardwood smoked, for its superior flavor and texture. Wrap each filet mignon steak with 2-3 slices of bacon, slightly overlapping them to ensure complete coverage. Secure the bacon wrap with toothpicks or kitchen twine to prevent it from unraveling during cooking.

Step 3: Seasoning the Filet Mignon

Transition: A blend of aromatic spices and herbs will elevate the natural flavors of the steak.

Body: In a small bowl, combine salt, pepper, garlic powder, onion powder, paprika, and a pinch of cayenne pepper. Generously season the bacon-wrapped filet mignon steaks with this spice rub, ensuring it evenly coats the entire surface.

Step 4: Pan-Searing the Filet Mignon

Transition: The key to achieving a perfectly cooked filet mignon lies in the art of pan-searing.

Body: Heat a heavy-bottomed skillet over medium-high heat. Add a drizzle of olive oil or clarified butter to prevent the meat from sticking. Once the oil is shimmering, carefully place the bacon-wrapped filet mignon steaks in the pan, ensuring they're not touching. Sear for 2-3 minutes per side or until the bacon is golden brown and crispy.

Step 5: Basting the Filet Mignon

Transition: Basting infuses the filet mignon with extra flavor and keeps it moist.

Body: As the filet mignon steaks sear, use a spoon to baste them with the melted butter and bacon fat in the pan. This continuous basting ensures even cooking and prevents the meat from drying out.

Step 6: Cooking the Filet Mignon to Perfection

Transition: Achieving the desired doneness is crucial for a tender and flavorful filet mignon.

Body: After searing the steaks for a few minutes on each side, reduce the heat to medium-low and continue cooking for an additional 5-7 minutes per side, basting frequently. For a rare doneness, cook the steaks to an internal temperature of 125°F (52°C). For medium-rare, cook to 135°F (57°C). For medium, cook to 145°F (63°C).

Step 7: Resting the Filet Mignon

Transition: Allowing the filet mignon to rest ensures a

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